Flaky Strawberry Scones with Vanilla Glaze Recipe

These strawberry scones are soft, tender, studded with fresh strawberries, and finished with a sweet vanilla glaze.

Fresh strawberries bring natural sweetness and bright flavor to baked goods. In spring and summer I often bake with them—strawberry muffins, pound cake, and of course these strawberry scones.

Scones are versatile: perfect for breakfast or brunch and sweet enough for dessert. Don’t be intimidated—these strawberry scones are straightforward to make, and nothing beats one fresh from the oven.

Follow this easy recipe and you’ll be enjoying warm strawberry scones in no time.

Ingredients

What you’ll need:

• Strawberries – 1 cup chopped fresh strawberries, washed and dried
• Flour – 2 ¾ cups all-purpose flour
• Sugar – ⅓ cup granulated sugar
• Baking powder – 1 tablespoon
• Butter – ½ cup COLD butter, cubed
• Eggs – 2 large eggs, whisked (reserve 2 tablespoons for brushing)
• Milk – ½ cup whole milk
• Heavy cream – ¼ cup
• Vanilla – 2 teaspoons pure vanilla extract
• Powdered sugar – for the glaze (¾ cup)

Substitutions and Variations

• Unsalted butter: Use unsalted butter and add ¼ teaspoon salt to the dry ingredients.
• Blueberry scones: Swap strawberries for blueberries.
• Lemon glaze: Replace the milk and vanilla in the glaze with 2 tablespoons lemon juice for a tangy finish.

How to Make Strawberry Scones

Step 1: Line a large baking sheet with parchment paper and set aside.

Step 2: Combine flour, granulated sugar, and baking powder. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs or pea-sized pieces of butter. You can use a food processor or a pastry cutter.

Step 3: In a medium bowl, whisk together the eggs, milk, heavy cream, and vanilla. Reserve about 2 tablespoons of this mixture to brush on top of the scones before baking.

Step 4: Gently fold the wet ingredients into the dry mixture just until combined. Fold in the chopped strawberries, taking care not to overmix so the scones stay tender.

Step 5: Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and arrange them on the prepared baking sheet.

Step 6: Brush the tops with the reserved egg wash. Freeze the scones for 30 minutes (or up to a few hours) to help them hold their shape while baking.

Step 7: Preheat the oven to 425°F (220°C). Bake the chilled scones for about 20 minutes, or until the edges are golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the glaze by whisking together ¾ cup confectioners’ sugar, 2 tablespoons milk, and ½ teaspoon vanilla. Adjust consistency with more sugar or milk as needed. Drizzle the glaze over cooled scones.

Enjoy! These are a delightful treat, and many will call this the best strawberry scone recipe.

Storage

Glazed scones: Store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave for 10–15 seconds.

Unglazed scones: Keep at room temperature in an airtight container for up to 2 days.

Freezing: Freeze unglazed scones wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature, then glaze before serving.

Recipe Tips

• Chill the scones before baking—this prevents spreading and helps them keep a neat triangular shape.
• If the glaze is too thin, add more powdered sugar. If it’s too thick, add a little more milk.
• Work quickly when cutting butter into the flour so it stays cold and creates a flaky texture.

FAQ